Turkish Sourdough Bread is a bit of a rarity. It's talen me quite a while to get it right. I've seen versions of this leavened with yeast as well as sourdough starter around in some artisan bakeries, but this one is pure sourdough. It's soft and delicious.

I've broken my three ingredient rule for this one, adding yogurt, olive oil and a smidgin of raw sugar to the classic flour, water and salt recipe. There are also nigella and sesame seeds sprinkled on for flavour. Not only do these things go together to create a really authentic and deliciously complex flatbread, they also contribute to the softness of the crust.

I remember years ago being impressed by a little turkish restaurant on Clevelend Street, Surry Hills - they made amazing lentil soup, very affordable for struggling musicians, and accompanied it with this beautiful freshly baked turkish bread. I asked the secret of the flavour, and was told in a rich, turkish accent, 'yogurt'. At the time I wasn't a baker, but years later a compatriot baker reminded me of this ingredient while I was trying to figure out how to make this bread.

Turkish sourdough makes an excellent shell for anything you want to put between its golden crusts - meats, salads, cheeses, hommous, tapenade, pesto or any combination of the above. It's made with a soft dough in a ferociously hot woodfired oven. It's as enjoyable to eat as it is to make!